CN105265940B - High-temperature and high-pressure sea cucumber with stable storage and preparation method thereof - Google Patents
High-temperature and high-pressure sea cucumber with stable storage and preparation method thereof Download PDFInfo
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- CN105265940B CN105265940B CN201510105759.0A CN201510105759A CN105265940B CN 105265940 B CN105265940 B CN 105265940B CN 201510105759 A CN201510105759 A CN 201510105759A CN 105265940 B CN105265940 B CN 105265940B
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Abstract
The invention relates to a novel sea cucumber processing technology, which mainly adopts a cross-linking method to increase the stability of the body wall of the sea cucumber and uses a novel flavoring agent for seasoning so as to prolong the shelf life of the sea cucumber and keep the original flavor of the sea cucumber. The method mainly comprises the following steps: 1) cleaning sea cucumber, and separating sea cucumber intestines; blanching, shaping and dehydrating the sea cucumber body wall; then soaking the grape seeds in 0.01 to 5 percent of tea extract or tea polyphenol or grape seed extract for crosslinking, and controlling the temperature to be 4 to 50 ℃ for 30min to 12 h; dipping in a specific seasoning liquid for a certain time according to the mass ratio of 1: 1-5; air-drying the surface moisture, filling nitrogen and packaging; sterilizing with 15-20-15 min/121 deg.C high pressure steam, and immediately cooling to room temperature. Compared with the traditional sea cucumber processing technology, the invention has the advantages of reducing energy consumption loss, greatly shortening the production period of the sea cucumber, well retaining the nutrient components and the special flavor of the sea cucumber, remarkably prolonging the storage period and meeting the requirements of consumers.
Description
Technical Field
The invention relates to a novel sea cucumber product and a preparation method thereof, in particular to a heat-stable high-temperature high-pressure sea cucumber and a preparation method thereof.
Background
Sea cucumber is an animal of the order Strobilanthus of the class Holothuroidea of the phylum Echinodermata, is about 1100 varieties worldwide, is distributed in various oceans worldwide, and is distributed in 100 varieties in China's sea areas. According to statistics, more than 40 kinds of sea cucumbers are available worldwide, and about 20 kinds of sea cucumbers are available in China. Sea cucumber is a natural nutrient treasure house and has high nutritional value and medicinal value. The sea cucumber contains protein, fat, vitamins, multiple trace elements, colloid, sea cucumber saponin, acidic mucopolysaccharide, etc., and has low cholesterol content. Stichopus japonicus is found to have the effects of delaying aging, improving immunity, preventing arteriosclerosis, improving memory, reducing blood fat, resisting bacteria, relieving fatigue and the like. More and more consumers take the sea cucumber as a health food, the demand of the sea cucumber is increased year by year, the rapid development of the sea cucumber breeding industry and the processing industry is driven, the annual output of Shandong and Liaoning stichopus japonicus exceeds 7 million tons, and the annual output value of the Shandong and Liaoning stichopus japonicus breaks through 200 million yuan. However, the current sea cucumber processing research is lagged, the basic theory is weak, and the further development of the sea cucumber processing industry is severely limited.
Fresh sea cucumbers have the characteristics of autolysis, easy putrefaction and easy deterioration, and are easily influenced by environmental factors, such as temperature fluctuation, ultraviolet exposure, high-concentration salt and the like. The autolysis of the sea cucumber brings great difficulty to the processing, storage and transportation process of the sea cucumber. Currently, sea cucumbers are generally processed into dry products. The traditional processing of dried sea cucumbers generally comprises the following steps: removing viscera, cleaning, boiling ginseng, pickling, putting into a jar, baking ginseng, stirring ash, drying in the sun and the like, and has the disadvantages of complicated operation, long time and low efficiency. Although the dried product solves the problem of autolysis of the sea cucumber and realizes circulation and preservation of the sea cucumber, the dried sea cucumber has seriously reduced volume and difficult rehydration, needs to be washed and boiled for many times before eating, has long water-swelling time and great loss of water-soluble and heat-sensitive nutrient active substances; and the dried product is also easy to generate surface crust cracking, fat oxidation and the like, and the uniformity and the storability of the product are influenced.
The traditional sea cucumber processing method is changed by utilizing the modern food processing technology, and fresh and alive sea cucumber raw materials are directly processed into instant sea cucumbers, so that the method becomes a research hotspot of the current sea cucumber processing. The solid instant sea cucumbers keep the perfect form of the sea cucumbers, do not need to be foamed, are convenient to eat, have good color and flavor preservation, and have small loss of nutrient components and active components of the sea cucumbers, but the instant sea cucumbers are easy to crack the body walls of the sea cucumbers during normal-temperature storage, have relatively short storage period and limit the popularization and application of products.
At present, the instant sea cucumber is seasoned by spices which are not from sea cucumber sources, such as anise, pepper, five spice powder, dried orange peel, monosodium glutamate, cassia bark, fennel, chicken essence, clove, cooking wine, cardamom and the like, or is pre-cooked soup, such as abalone sauce, clam juice, crab juice, shrimp juice, pork rib soup and the like, and although the seasoning effect is realized to a certain degree, the original flavor of the sea cucumber is lost.
Compared with the traditional sea cucumber processing technology, the invention has the advantages of reducing energy consumption loss, greatly shortening the production period of the sea cucumber, well retaining the nutrient components and the special flavor of the sea cucumber, remarkably prolonging the storage period and meeting the requirements of consumers.
Disclosure of Invention
The invention aims to develop an instant sea cucumber product which retains the nutrition and the original flavor of the sea cucumber, obviously enhances the storage stability of the product and forms a corresponding novel processing method of the instant sea cucumber. The invention is realized by the following technical scheme:
1) selecting fresh and alive sea cucumbers with the mass of 100-110 g as a raw material, cleaning mucus attached to the surface, cutting the sea cucumbers along the anus, wherein the opening is 1/4-1/3 with the length of the body, separating sea cucumber intestines, respectively cleaning the sea cucumber body wall and the sea cucumber intestines by flowing water, and draining for later use;
2) placing the sea cucumber body wall in hot water of 60-85 ℃ for blanching and shaping for 60-120 s, transferring to hot water of 95-100 ℃ for blanching and dewatering for 10-15 min, and then placing in cold water for rapid cooling.
3) Soaking the pretreated sea cucumber in a prepared mixed solution, wherein the component of the mixed solution is 0.01-5% of tea extract or tea polyphenol or grape seed extract, and the cross-linking reaction condition is that the sea cucumber is treated for 30 min-12 h at 4-50 ℃.
4) Washing the sea cucumber subjected to crosslinking treatment with water, soaking the sea cucumber in a seasoning liquid according to the mass ratio of 1: 1-5, and treating the sea cucumber at 25-50 ℃ for 0.5-4 h. The preparation method of the seasoning liquid comprises the following steps: adding 100-200 ml of water into each 100g of sea cucumber intestines, homogenizing, simultaneously adding 1-8 g (mass ratio is 2:1:1) of flavor enzyme, pancreatin and bromelain, hydrolyzing at 50 ℃ for 3-6 h, inactivating the enzymes in a boiling water bath for 8min, cooling to 37 ℃, adding 5-15% of salt, 0.1-3% of lipogenic yeast and 1-5% of glucose, fermenting for 2-3 d, and centrifuging to obtain a supernatant, namely the seasoning liquid.
5) And (3) drying the surface moisture of the seasoned sea cucumbers in hot air at the temperature of 60-80 ℃, filling nitrogen and packaging. Sterilizing with high pressure steam at 121 deg.C for 15-20-15 min, and cooling in ice water bath to room temperature.
The specific implementation mode is as follows:
the following provides a specific embodiment of the present invention for further explaining the constitution of the present invention.
Example 1
1) Selecting fresh and alive sea cucumbers with consistent specifications and sizes as raw materials, cleaning mucus attached to the surfaces of the sea cucumbers, cutting the sea cucumbers along the anus to form 1/4 body length openings, separating sea cucumber intestines, respectively cleaning the sea cucumber body walls and the sea cucumber intestines by using flowing water, and draining for later use;
2) placing the sea cucumber body wall in 60 deg.C hot water, blanching and shaping for 120s, then placing in 100 deg.C hot water, blanching and dewatering for 10 min, and rapidly cooling with cold water.
3) Soaking the pretreated Stichopus japonicus in 1% folium Camelliae sinensis extractive solution, and treating at 50 deg.C for 60 min under crosslinking reaction condition.
4) Washing the sea cucumber after the cross-linking treatment with water, soaking the sea cucumber in a seasoning liquid according to the mass ratio of 1:2, and soaking the sea cucumber at 50 ℃ for 0.5 h. The preparation method of the seasoning liquid comprises the following steps: adding 100 ml water into each 100g sea cucumber intestine, homogenizing, simultaneously adding 4 g flavor enzyme, pancreatin and bromelain (mass ratio of 2:1:1), hydrolyzing at 50 deg.C for 3 hr, inactivating enzyme in boiling water bath for 8min, cooling to 37 deg.C, adding 10% salt, 1.5% lipid-producing yeast and 2% glucose, fermenting for 2 d, centrifuging, and collecting supernatant as seasoning liquid.
5) Drying the seasoned sea cucumber in hot air at 80 deg.C to remove surface water, charging nitrogen, and packaging. Sterilizing with high pressure steam at 121 deg.C for 15-20-15 min, and cooling in ice water bath to room temperature.
Example 2
1) Selecting fresh and alive sea cucumbers with the mass of 100-110 g as a raw material, cleaning mucus attached to the surface, cutting the mucus along the anus to form an opening with the length of 1/3, separating sea cucumber intestines, respectively cleaning the sea cucumber body wall and the sea cucumber intestines by using flowing water, and draining for later use;
2) placing the sea cucumber body wall in hot water of 85 deg.C, blanching and shaping for 60 s, blanching and dewatering in hot water of 95 deg.C for 12 min, and rapidly cooling with cold water.
3) Soaking the above pretreated Stichopus japonicus in a prepared mixture containing 1% of folium Camelliae sinensis extract and 0.1% of grape seed extract, and reacting at 40 deg.C for 3 hr.
4) Washing the cross-linked sea cucumber with water, soaking in seasoning liquid at a mass ratio of 1:1, and soaking at 50 deg.C for 50 min. The preparation method of the seasoning liquid comprises the following steps: adding 100 ml of water into each 100g of sea cucumber intestine, homogenizing, simultaneously adding 2 g of flavor enzyme, pancreatin and bromelain (mass ratio is 2:1:1), hydrolyzing at 50 ℃ for 5 h, inactivating enzyme in boiling water bath for 8min, cooling to 37 ℃, adding 8% of salt, 0.5% of lipid-producing yeast and 1% of glucose, fermenting for 3d, centrifuging, and obtaining the supernatant, namely the seasoning liquid.
5) Drying the seasoned sea cucumber in hot air at 80 deg.C to remove surface water, charging nitrogen, and packaging. Sterilizing with high pressure steam at 121 deg.C for 15-20-15 min, and cooling in ice water bath to room temperature.
Claims (5)
1. A preparation method of sea cucumber under high temperature and high pressure is characterized in that fresh and alive sea cucumber is used as a raw material, sea cucumber intestines are separated, the sea cucumber body wall and the sea cucumber intestines are respectively cleaned, the sea cucumber body wall is subjected to shaping and dehydration pretreatment, the pretreated sea cucumber is soaked in a specific mixed solution for cross-linking so as to be thermally stable, then the sea cucumber is soaked in a specific seasoning liquid for seasoning, nitrogen is filled for packaging, and the sea cucumber is sterilized by high temperature and high pressure steam and is rapidly cooled to room temperature;
the sea cucumber body wall is subjected to shaping and dehydration pretreatment, and the sea cucumber body wall is put into hot water at the temperature of 60-85 ℃ to be blanched and shaped for 60-120 s; blanching and dehydrating in hot water at 95-100 ℃ for 10-15 min, and rapidly cooling with cold water;
the pretreated sea cucumber is soaked in a specific mixed solution for crosslinking to ensure that the heat of the sea cucumber is stable, wherein the crosslinking reaction condition is that the sea cucumber is soaked for 30 min-12 h at 4-50 ℃; the specific mixed solution comprises 0.01 to 5 percent of tea extract or tea polyphenol or grape seed extract;
the special seasoning liquid is prepared by taking sea cucumber intestines as a raw material through a special method as follows: adding 100-200 ml of water into each 100g of sea cucumber intestines, homogenizing, simultaneously adding 1-8 g (mass ratio is 2:1:1) of flavor enzyme, pancreatin and bromelain, hydrolyzing for 3-6 h at 50 ℃, inactivating enzyme for 8min in a boiling water bath, cooling to 37 ℃, adding 5-15% of salt, 0.1-3% of lipogenic yeast and 1-5% of glucose, fermenting for 2-3 d, and centrifuging to obtain a supernatant, namely the seasoning liquid.
2. The method for preparing high-temperature and high-pressure sea cucumber according to claim 1, wherein the method comprises the following steps: the sea cucumber is fresh and alive sea cucumber with the mass of 100-110 g, mucus attached to the surface of the sea cucumber is cleaned and cut along the anus, the opening is 1/4-1/3 with the length of the body, sea cucumber intestines are separated, the body wall and the sea cucumber intestines are respectively cleaned by flowing water, and the sea cucumber intestines are drained for later use.
3. The method for preparing high-temperature and high-pressure sea cucumber according to claim 1, wherein the method comprises the following steps: washing the sea cucumber after the cross-linking treatment, and soaking the sea cucumber in a specific seasoning liquid at a mass ratio of 1: 1-5 at 25-50 ℃ for 0.5-4 h.
4. The method for preparing high-temperature and high-pressure sea cucumber according to claim 1, wherein the method comprises the following steps: and (3) drying the seasoned sea cucumbers in hot air at the temperature of 60-80 ℃ to remove surface moisture, filling nitrogen and packaging.
5. An instant sea cucumber product, characterized in that it is prepared by the method according to any one of claims 1-3.
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| CN109527066A (en) * | 2018-12-28 | 2019-03-29 | 大连工业大学 | A kind of sea cucumber self-dissolving inhibitor and its preparation method and application |
| CN110338368A (en) * | 2019-08-09 | 2019-10-18 | 大连工业大学 | A kind of production method of stable in storage instant holothurian |
| CN115428912A (en) * | 2021-06-04 | 2022-12-06 | 烟台大学 | Normal-temperature instant sea cucumber and functional seasoning thereof |
| CN114532499B (en) * | 2022-02-15 | 2023-03-14 | 中国海洋大学 | Instant sea cucumber with good storage stability |
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| CN101147602A (en) * | 2006-09-22 | 2008-03-26 | 李严 | Green tea apostichopus japonicus selenka and processing method thereof |
| CN101396105B (en) * | 2008-09-25 | 2013-01-02 | 山东好当家海洋发展股份有限公司 | Manufacture method of essence powder using sea cucumber intestine |
| CN101773260B (en) * | 2009-06-30 | 2014-03-12 | 青岛科技大学 | Method for producing collagen-stabilized instant sea cucumbers |
| JP2011205956A (en) * | 2010-03-29 | 2011-10-20 | Aomori Prefectural Industrial Technology Research Center | Method for producing sea cucumber material, the sea cucumber material, and dried sea cucumber reconstituted product-like food |
| CN104187556B (en) * | 2014-08-05 | 2016-05-11 | 北海富安源生物科技有限公司 | A kind of method of producing natural condiment containing taking oyster as raw material |
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